Looking for something?

Cauliflower Soup

A delicious soup that’s perfect as a starter or as a main meal with warm crusty bread. The flavour of the bacon complements the subtle taste of the cauliflower for a satisfyingly tasty broth.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 20g butter
  • 1 leek, chopped
  • 1 head cauliflower, separated into florets
  • 200g potatoes chopped in 2.5cm, 1” dice
  • 1l water
  • 1 Knorr Vegetable Stock Cube
  • 1 bay leaf
  • 1tsp dried thyme
  • Pepper to taste
  • 2 slices streaky bacon, grilled so it’s crispy

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

0kcal

Energy (kJ)

0kJ

Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 1 Melt the butter in a large pan. Add the leeks and cook without colour for a few minutes.
  • 2 Add the cauliflower, potatoes, water and Knorr Stock Cube. Season with thyme and the bay leaf and bring to the boil. Simmer for about 30 minutes or until both the cauliflower and potatoes are tender.
  • 3 Remove and discard the bay leaf.
  • 4 Puree the soup in the pot using a hand blender, or transfer to a liquidiser and puree in batches, then return to the pot. Season with pepper and top with crispy bacon.